This first dish I'm sharing with you is one of my absolute favorite summer dishes. Thai beef salad or (Yum Nua).
It is light, crisp and refreshingly full of flavor. Often you find in Thai food a unique balance of spicy (heat), sweet/sour and salty combined. I've paired this Thai beef with fresh garden vegetables and herbs that create an explosion of flavor, like no other, in your mouth.
12oz Steak (any cut of beef you choose/cooked to your desired doneness~rare, med-rare, etc.)
1/2 cup cherry tomatoes halved
1 med cucumber halved and sliced into half moons
1/2 small red onion sliced thinly
1/2 cup mint remove stems rough chopped
1/2 cup cilantro rough chop
1/2 cup Thai basil remove stems rough chop
1/2 cup peanuts roasted rough chop
Dressing/Marinade for steak
2 cloves of garlic minced
1T ginger fresh minced
1T lemon grass thinly sliced
1-2 birdseye chillies to taste
2oz. lime juice
2T fish sauce
1 1/2 T brown sugar
Reserve 1oz of the dressing to marinade the steak, marinade the steak for 1 hour before cooking it.
I'm so excited to introduce Chef Ryan Stewart to the blog. I grew up in the same neighborhood as Ryan and we went to high school together. At our 25th high school reunion I discovered Ryan was a private Chef in Chicago we started talking more and more about his job and what it was like to be a private Chef. Ryan has agreed to contribute his expertise to the blog. We are thrilled to welcome him to the blog.